Asian Noodle Vegetable Salad
|Thick rice noodles||500 Gram (Or Egg Noodles)|
|Ripe plum tomatoes||4|
|Canned baby corn||120 Gram, drained and halved (Fresh / Canned)|
|Fresh bean sprouts||150 Gram|
|Roasted peanuts||40 Gram (1/4 Cup)|
|Sesame oil||2 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|White rice vinegar||5 Teaspoon|
|Sugar||1 1⁄4 Teaspoon|
|Cracked black pepper||To Taste|
|Chopped red chili||1 Teaspoon (Finely Chopped, Fresh Ones)|
|Chopped fresh coriander||2 Tablespoon|
TRIM SPRING ONIONS, cut in thin diagonal slices.
1.Cook noodles in large pan of boiling water 3-4 minutes or until just tender.
Remove from heat, drain.
Rinse under cold water and drain again.
2.Mark a cross on the top of each tomato.
Place in boiling water 1-2 minutes; plunge into cold water; drain.
Peel down skin at cross.
Cut tomatoes in half, remove seeds.
Cut flesh into narrow strips.
Peel carrot, cut into thin matchstick lengths.
Trim snow peas, cut into diagonal slices.
If using fresh baby corn, boil in lightly salted water 3 minutes; drain.
Plunge in cold water; drain and set aside.
Plunge bean sprouts into boiling water 1-2 minutes; drain.
Combine all vegetables and peanuts in a salad bowl.
Add Dressing and mix thoroughly.
Chill briefly before serving.
Drizzle with soy sauce, if desired.
3.To make Dressing: Combine oils, vinegar, sugar, salt, pepper, chilli and coriander in a screwtop jar; shake vigorously to combine.